Friday, January 28, 2011

Black Bean Soup

This will warm your day right up!

Saute 1 chopped onion, 1 Tbsp. cumin and 4 minced garlic cloves in 2 Tbs. olive oil. Add 3 1/2 cups low-sodium chicken broth, 3 chopped tomatoes (or 1 can diced tomatoes), One 15-ounce can black beans and one 1.4-ounce can diced green chili peppers. Bring to a boil, cover and simmer 5 minutes. Add one Tbsp. Snipped fresh cilantro. Garnish soup with crushed tortilla chips.

Makes 4 servings!

245 CALORIES, 10 G protein, 34 G carbohydrate, 11 G fat (1 G saturated), 8 G fiber

Tuesday, January 18, 2011

Grilled Chicken and Asparagus Pasta

This is not my picture, but you could easily add carrots and peas to this meal!!

2 chicken breasts, cooked and cut into bite-sized pieces
1 1/2 pounds asparagus, ends trimmed
1 pound bow tie pasta
1/4 cup butter
1 clove garlic, minced
1 cup heavy cream
1/2 cup chicken stock
Zest of one lemon
Juice of one lemon
1 cup shredded Parmesan cheese
1 T. flat leaf Italian parsley, minced.

1. In a large pot, bring six quarts of water to a boil. Add asparagus and cook to tender-crisp, about 2 minutes.

2. Take asparagus out of water and rinse with cold water to stop the cooking, set aside.

3. Return pot to stove and water to boil. Cook pasta according to package directions.

4. In a large skillet, set over low heat, combine butter, garlic, cream and stock. Stir in salt, lemon zest, and juice. Bring to a boil and simmer for 3 minutes. Reduce heat to low and add chicken, cheese and drained pasta.

5. Cut cooked asparagus into 1 to 2 inch pieces on a diagonal. Add asparagus and parsley to the pasta and toss all ingredients together. Turn off heat and let pasta sit to allow the sauce to thicken and all ingredients to heat through. Season with salt and pepper to taste.

Monday, January 17, 2011


Hey Cooking Pals,

Just wanted to let ya know I've been selected as a GUEST CHEF over at Tasty Sensations

Check it out!

Amanda Cracroft

Saturday, January 15, 2011

Minestrone Soup and Food Storage cook book!


1 pound sausage
1 quart water

Cook sausage and drain. add to soup kettle with the water.

Then Add:
1 onion, chopped
2 carrots, sliced
2 celery, chopped
2 gloves garlic, minced
1 (28-ounce) can crushed tomatoes
2 (8-ounce) can tomato sauce
1 Tablespoon parsley flakes
1/2 teaspoon basil
1 teaspoon oregano
salt and pepper
2 cups beef broth

Mix together and simmer for 2-3 hours. Then add:

1 (16-ounce) can garbanzo beans, drained
1 (16-ounce) can cut green beans, drained
1 cup macaroni

Bring to a boil and reduce heat. cook until macaroni is tender, serve with fresh grated Parmesan cheese on top (optional.)

and While I'm at it... let me tell you what I served with my Minestrone... I wanted a simple 'bread stick' to go with our soup...

Delicious Armenian Lavash!!!

Now, you are probably wondering HOW i got such a recipe...?

My AWESOME Cousin, Linda wrote this super-ninja- cool Food Storage Cook Book... called Seven Years of Plenty, (The Best of the World's Basics.) Inspired by the limitless variety found in international cooking. Seven Years of Plenty brings together some of the best recipes made with commonly stored ingredients!! EAT WHAT YOU STORE. ENJOY WHAT YOU EAT!!!

Other recipes I'm excited to try include: Facaccia Bread from Italy, Flour Tortillas from Mexico, Island Rice from Caribbean, Maple Baked beans from Canada, Zucchini Sauce Spaghetti from America, Custard Puff from France, Apple Cake from Norway, Rice Pudding from Morocco, Horchata from Mexico!!! ....AND MANY MANY MORE!!! Congratulations Linda!! This is such a great book!

Click on the title below and it will take you to her blog, where you can buy her book! ENJOY!!

Seven Years of Plenty

Thursday, January 6, 2011


I love all the recipes I have tried on our "The Chemistry of Cooking" blog and have been thinking it might be nice to have an actual cookbook of all the recipes. I am willing to put it together for everyone. I am mostly wondering if there is any interest from any of you. Post a comment and let me know your thoughts. I like to us, so ordering wise it doesn't matter where you live, you can order it and have it sent to your home.

Honey Wheat French Bread

This is another tweak to Michelle's French Bread Recipe. My first tweak is  here. I don't actually use agave or sugar anymor...